Chocolate and Peanut Butter Pudding Ingredients: For the Peanut Butter Pudding: 1/3 cup packed light brown sugar 2 tablespoons cornstarch 1/4 teaspoon salt 2 cups whole milk 1/2 cup heavy cream 1/2 cup creamy all-natural peanut butter (only peanuts and salt) 2 teaspoons pure vanilla extract For the Chocolate Pudding: 1/3 cup packed light brown sugar 2 tablespoons cornstarch 2 tablespoons unsweetened natural cocoa powder 1/4 teaspoon salt 2 cups whole milk 1/2 cup heavy cream 4 ounces milk chocolate, coarsely chopped 2 teaspoons pure vanilla extract For the Whipped Cream: 1 cup heavy cream 3 tablespoons powered sugar 1 teaspoon pure vanilla extract Method: Make one pudding at a time unless you have super human whisking skills. First make the peanut butter pudding. In a large saucepan whisk together brown sugar, cornstarch, and salt. Whisk just to combine. It’s ok if the mixture is just a bit lumpy. Add the milk and heavy cream and whisk. Turn the flame on to medium heat. Bring the mixture to a simmer, whisking occasionally along the way. Be sure to whisk in the rounded corners of the pan so that pudding doesn’t burn. Once the peanut butter pudding comes to a simmer, whisk constantly at a simmer for 1 minute. Mixture should thicken but still remain a bit loose. Remove from the heat and add peanut butter and vanilla extract. Quickly whisk and pudding will thicken substantially. Divide warm pudding between six glasses. Store uncovered in the refrigerator while you make the chocolate pudding. To make the chocolate pudding, in a (clean and dry) large saucepan, whisk together sugar, cornstarch, cocoa powder, and salt. It’s ok if there are a few brown sugar lumps remaining. Add milk and cream and whisk to incorporate. Turn the flame on to medium heat. Bring to a simmer, whisking occasionally along the way. Be sure to whisk in the rounded corners of the pan so the pudding doesn’t burn. Once the chocolate pudding comes to a simmer, whisk constantly at a simmer for 1 minute. Mixture should thicken but still remain a bit loose. Remove from heat and add chopped chocolate and vanilla extract. Stir until the chocolate is melted and pudding is thickened. Spoon the pudding atop the peanut butter pudding. Cover each pudding cup with plastic wrap so that the plastic wrap touches the top of the chocolate pudding. Chill for at least 2 hours before serving. This recipe can be made a day in advance. When ready to serve, whip heavy cream, powdered sugar, and vanilla extract into soft peaks. Top each pudding with whipped cream and chocolate sprinkles. Serve. Source:joythebaker
Posted on: Mon, 27 Oct 2014 05:43:26 +0000
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